Author Topic: Tomato sauce/ paste with whole tomatoes?  (Read 3258 times)

Offline debetha

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Tomato sauce/ paste with whole tomatoes?
« on: November 03, 2010, 01:13:03 am »
Want to try making a tomato sauce for cooking, have some "cooking" tomatoes, but feel that to discard the skins and seeds means discarding most of the tomato & goodness, and a waste!
I can see some people have made sauces using whole tomatoes.
So I guess my options are to use them whole & blitz well, use whole and strain, or peel but keep the seeds in. Leaning towards the last option
Anyone got any advice/ experience?
TIA
Deb
deb

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Offline cookie1

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Re: Tomato sauce/ paste with whole tomatoes?
« Reply #1 on: November 03, 2010, 04:21:28 am »
If it was me I would just blitz them well. But I'm lazy and don't make a lot of sauces.
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Offline debetha

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Re: Tomato sauce/ paste with whole tomatoes?
« Reply #2 on: November 07, 2010, 10:24:23 am »
Blitzed them whole, and it was fine! Thanks
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Offline Nay-nay

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Re: Tomato sauce/ paste with whole tomatoes?
« Reply #3 on: November 07, 2010, 11:23:55 pm »
Yeah I'm lazy too - I never deseed or peel anything! I'm always happy with my tomato sauces.  ;)